Rava Laddoo

When I was rolling these laddoos, I was thinking about the script for my post. I dont know whether this happens to my other blogger friends.As a kid, when I started doing small chores in kitchen in attempt to help my mom, I remember me and my sisters used to pretend to host our T.V. show and enact out the action as if we had audience listening over.I know a lot of my friends did that too. So while I was rolling these laddoos....this is what I was thinking... I have been raving a lot about my ability to make 2 laddoos - which is something I go after when I have to prepare my sons dabba in a jiffy. So this time, I actually made just about that quantity.While rolling the laddoos...which are mini laddoos for record...I kept thinking about how I never get satisfied with the shape of the laddoo. I know a lot of friends who think why bother to shape the food when eventually it will end up in your stomach broken down. My mother was different though, she always insisted on shaping the laddoos right, there was never a short cut allowed. She insists even now that food needs to look right first. This is what went through my mind - and now over to the recipe...

Ingredient2 cups Fine Semolina1 cup freshly grated coconut1.5 cups sugar3/4 cup water1 cup clarified butter/ ghee1 tspn cardamom powdernuts to garnishMethod1) Lightly roast the semolina to get rid of any moisture from it on very low flame. 2) In a nonstick pan, heat the ghee till it is piping hot, now reduce flame and add the semolina. Keep stirring continuously.3) In 8-10 min, the rava will start smelling aromatic and also have a golden hue. Add the grated coconout and continue stirring until the coconut is nice roasted. Take off the flame and let it rest4) In another pan, mix water and sugar and bring it to a running boil.5) After 3-4 min you can test the sugar syrup for stickiness, if the sugar stick to your fingers and forms a thread when fingers are pulled apart you can take it off flame.6) Add the cardamom powder and semolina mixture and mix well.7) Grease your palms with ghee and start forming laddoos when you can manage the heat.Tips1) Roasting the semolina right is important so be patient with that process2) If the mixture is to stiff then add a couple teaspoon of warm milk.3) If the mixture is too dry then slightly warn it on stove top.

making syrup is new time although I know a version with coconuts in rava ladoo. Interesting u have used fine semolina too - they have come out beautifully ! (yes I am a little OCD too when it comes how food needs to "Look" before its tasted, and yes, I too think about the text of the recipe when I am cooking the food!!! - so u aren't alone there ))

I remember eating the syrupy version rava laddu at my friend's house when I was younger and I loved them so much that I had made them when I started to cook on my own. Mostly we make the non syrup version but I know how good these laddus taste.